mint, basil, and lettuces
There is something to be said for having an herb garden right outside the kitchen door. Breakfast eggs are embellished with fresh chives and parsley, as are supper's potatoes. The oregano grows rampant in another section of the garden and seasons, among other things, a delectable eggplant dish made with tomatoes, onions, and Swiss cheese. The lemon mint that is growing to bush size will be transplanted elsewhere for next year. Its leaves find their way into glasses of iced tea. At lunch a few chives added color to a curried chicken salad on a bed of freshly picked lettuce leaves. Tonight fresh dill flavors a cucumber salad.
A rogue squash seed buried in the compost that was spread around the patio to nourish the flowers has grown monstrous and threatens to take over the yard. So far three round globes are forming. The vegetable garden over at the farm is puny this year - too much rain. I did have a fine mess of peas but not enough to freeze, the hail a few weeks ago decimated the spinach and the peppers and eggplant, though growing, have yet to flower. The tomato plants are enormous and if all goes well the potato crop will be twice what it was last year. Come for iced tea - stay for dinner!
chives, parsley and miniature strawberries